expiration date for food (shelf life)
rmateles at earthlink.net
Thu Jul 1 09:46:22 EST 2004
The expiration date is set by the manufacturer assuming reasonably normal
storage conditions will be used. It takes into account oxidation,
rancidity, changes in texture, deterioration of flavors, migration of
moisture, and to a limited extent microbiological problems. Usually, the
latter are relevant only for canned or "wet"-type products, particularly if
they are non-sterile (e.g., milk). Microbiological methodology is mostly
irrelevant in this scheme of things.
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rmateles at candida.com
"news.libero.it" <sergiovski2004 at yahoo.com> wrote in message
news:eQTBc.10944$GQ3.299575 at twister2.libero.it...
> Can you tell me a metodology to determinate the expiration date for food
> micobiological side (by total count, water activity, pH etc.)
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